Bastille Day

Bastille Day is the French National Day which is celebrated on July 14th of each year. In France, it is formally called La Fête Nationale (The National Celebration).  It celebrates the anniversary of the storming of the Bastille fortress-prison on  July 14th 1789. It was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution. Festivities and official ceremonies are held all over France. The oldest and largest regular Military parade in Europe is held today, the 14th of  July, on the famous Champs Elysees Avenue in Paris in front of the President of the Republic and important foreign guests.
And if you're a French expat, Bastille Day is the perfect excuse to show up at your embassy and stuff your face with free food and drink, too bad I cannot make it there today......Can I have a rain check ?
So where can I go to have my escargots smothered in garlic oil ? How about some smelly cheese on a fresh baguette just taken out of the oven? I would also enjoy a flute filled with my favorite chilled Champagne Veuve Clicquot while eating decadent chocolate truffles made with 72 % cacao.......and while we are at it, how about a stack of crepes Suzette ? Perhaps someone will invite me, the day is young and I'm available.
In the meantime here's the recipe for Crepes Suzette should you want to try it.
***Crepes:***
1 cup flour
4 large eggs
1 1/4 cup milk
1 pinch salt
1/2 stick unsalted butter
vegetable oil for oiling pans
***Sauce:***
1/2 stick unsalted butter
3 tablespoons sugar
1 orange, juice and grated rind
1/3 cup orange liqueur (such as Cointreau or Grand Marnier)

Whisk together or combine the flour, eggs, milk and salt in a blender or food processor. Blend just until smooth. Add melted butter and combine. The batter should be the consistency of light cream. Let sit in the refrigerator for at least 1 hour or overnight.

Lightly oil 1 (6-inch) crepe pan and set over medium heat. Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds. Turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick.

Sauce: In large skillet, melt the butter. When foamy, add sugar and stir until dissolved. Add rind and juice; bring to a simmer. Turn heat to lowest settings. Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again. Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce.

Bon Appetit and Happy Bastille Day !

A Bientot.